The jelly turns out beautifully
Smells and tastes great too!
Recipe Source : Flavours magazine
1 ) Ingredients For Coconut Cream Layer
90 ml water
180 ml of thick coconut milk or santan
1 tsp jelly (agar-agar) powder
1/4 tsp salt
Instructions For Coconut Cream Layer
Bring water, jelly (agar-agar) powder and salt to the boil. Once the agar-agar dissolves, add in the coconut milk. As soon as tiny bubbles begin to appear, remove from heat and pour into a mould. Leave to cool and set.
2 ) Ingredients For Pandan (screw-pine) Layer
1 1/2 tsp agar-agar powder
50 g sugar
300 ml water
4 pandan leaves, sliced
Instructions For The Pandan (screw-pine) LayerBlend pandan leaves and water. Sieve to extract 300 ml pandan juice. Boil the pandan juice with the agar-agar powder and sugar. Remove and pour the pandan juice mixture over the coconut cream layer. Leave to cool and set.
3 ) Ingredients For Coconut Water Layer
2 tsp agar-agar powder
530 ml coconut water ( from 1 large coconut )
coconut flesh, cut into fine strips ( from 1 large coconut )
Instructions For The Coconut Water Layer
Note: Any food containing coconut milk must be kept in the refrigerator or they turn bad easily.